Farmer Spotlight Series at Café Provençal features local Farmers

By Angela Blue

We’ve been longtime fans of the incredible fare served at Café Provençal at The Williamsburg Winery’s. But with a new culinary team comes a new experience, and we’re quite liking the influx of Virginia offerings that come with the restaurant’s new Farmer Spotlight Series.

Simon Smith took over as Wessex Hundred’s food and beverage director last October, and this past February, Ian Robbins and Troy Buckley joined the staff as executive chef and chef de cuisine, respectively. Soon after, Café Provençal unveiled their Farmer Spotlight Series focusing on regionally farmed meats and produce and locally fished seafood. “Our culinary philosophy at Wessex Hundred revolves around freshness and purity of ingredients. Supporting local purveyors and farmers is of equal importance,” Smith proclaims. “There’s a noticeable synergy at the table when you combine the bounty of a local farm with a delicious local wine. This new Farmer Spotlight Series concept is our culinary team’s way of showing respect from one farm to another.”

Each 6–8 weeks the restaurant will highlight a different Virginia food producer on its menu. Most recently was a spotlight on Autumn Olive Farms, located in Virginia’s Shenandoah Valley. Autumn Olive raises heritage breed animals and is widely known for their impeccable pork products. The menu incorporated Autumn Olive’s products beautifully, showcasing lamb bacon and roast pork served with braised greens, charred corn, field peas and sausage—each course splendidly paired with the winery’s impeccable offerings.

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